Vegan Peanut Butter Pie

This Vegan Peanut Butter Pie is the sophisticated older sister of a peanut butter cup. Sit down with a fork to devour this deeply rich treat. This pie is constructed with three layers of deliciousness: a chocolate sandwich cookie crust, smooth and creamy peanut butter filling, and a soft and luscious ganache topping. You don’t even need to turn on your oven for this one! Let’s get to it!

Let’s talk substitutions…

This recipe is vegan, so dairy allergies need not worry. If you’re looking to skip the gluten, opt for gluten-free sandwich cookies, like these.

If you’re not vegan, and you’re looking for a full on, dairy fest, simply swap any of the vegan alternatives for their non-vegan counterparts. But, trust me, you certainly won’t even know or believe that this treat is vegan-friendly! So I recommend only making the swap if you have trouble finding the vegan-friendly alternatives in your local store.

Ingredients

Crust

15 chocolate sandwich cookies

3 tbsp vegan butter

Filling

8 oz vegan cream cheese, room temperature

1 cup peanut butter, room temperature

3/4 cup vegan heavy whipping cream alternative 

½ cup powdered sugar

2 tsp vanilla extract

Ganache

4 oz Bixby Semisweet Chocolate Baking Chips

1/2 cup vegan heavy whipping cream

¼ cup powdered sugar 

Toppings

½ cup roasted and salted peanuts

Directions:

1. Prepare the crust. Add 3 tbsp of vegan butter to a small microwave safe bowl and microwave until melted, about 20 seconds. Then, add chocolate sandwich cookies to a food processor and pulse until crushed. Add melted vegan butter and continue pulsing until the mixture resembles wet sand.
2. Press the mixture into a 9-inch pie tin using clean hands or the back of a measuring cup or glass. Continue pressing and spreading until the crust is evenly distributed over the pie tin.
3. Prepare the peanut butter pie filling. Add the vegan cream cheese, peanut butter, ½ cup of powdered sugar, and vanilla extract to an electric mixer with a paddle or whisk attachment. Whip on medium-high speed until smooth and aerated, about 2 minutes.
4. In a separate mixing bowl, whisk ¾ cup of the vegan whipping cream to soft peaks using a whisk or electric mixer. Fold in the whipped cream into the peanut butter until just combined.
5. Pour the peanut butter filling into the pie tin and smooth with a rubber scraper.
6. Add Bixby Chocolate Baking Chips, ½ cup of vegan heavy whipping cream, and ¼ cup of powdered sugar to a small saucepan over medium-low heat. Stirring frequently, heat until melted and smooth, about 3-4 minutes.
7. Pour the melted chocolate mixture over the peanut butter pie filling and spread with a spoon until completely smooth and evenly distributed. Sprinkle peanuts over the top, and refrigerate for at least an hour to set.
8. Slice into 8 pieces and enjoy chilled!

Vegan Peanut Butter Pie

Yield: 16 Slices

This Vegan Peanut Butter Pie is the sophisticated older sister of a peanut butter cup. This pie is constructed with three layers of deliciousness: a chocolate sandwich cookie crust, smooth and creamy peanut butter filling, and a soft and luscious ganache topping.

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Ingredients

Crust

• 15 chocolate sandwich cookies
• 3 tbsp vegan butter

Filling

• 8 oz vegan cream cheese, room temperature
• 1 cup peanut butter, room temperature
• 3/4 cup vegan heavy whipping cream alternative 
• ½ cup powdered sugar
• 2 tsp vanilla extract

Ganache

• 4 oz Bixby Semisweet Chocolate Baking Chips
• 1/2 cup vegan heavy whipping cream alternative
• ¼ cup powdered sugar 

Toppings

• ½ cup roasted and salted peanuts

Instructions

1. Prepare the crust. Add 3 tbsp of vegan butter to a small microwave safe bowl and microwave until melted, about 20 seconds. Then, add chocolate sandwich cookies to a food processor and pulse until crushed. Add melted vegan butter and continue pulsing until the mixture resembles wet sand.
2. Press the mixture into a 9-inch pie tin using clean hands or the back of a measuring cup or glass. Continue pressing and spreading until the crust is evenly distributed over the pie tin.
3. Prepare the peanut butter pie filling. Add the vegan cream cheese, peanut butter, ½ cup of powdered sugar, and vanilla extract to an electric mixer with a paddle or whisk attachment. Whip on medium-high speed until smooth and aerated, about 2 minutes.
4. In a separate mixing bowl, whisk ¾ cup of the vegan whipping cream to soft peaks using a whisk or electric mixer. Fold in the whipped cream into the peanut butter until just combined.
5. Pour the peanut butter filling into the pie tin and smooth with a rubber scraper.
6. Add Bixby Chocolate Baking Chips, ½ cup of vegan heavy whipping cream, and ¼ cup of powdered sugar to a small saucepan over medium-low heat. Stirring frequently, heat until melted and smooth, about 3-4 minutes.
7. Pour the melted chocolate mixture over the peanut butter pie filling and spread with a spoon until completely smooth and evenly distributed. Sprinkle peanuts over the top, and refrigerate for at least an hour to set.
8. Slice into 8 pieces and enjoy chilled!

Nutrition Information

Yield 15 Serving Size 1 slice
Amount Per Serving Calories 324Total Fat 26gSaturated Fat 9gTrans Fat 3gCarbohydrates 20gFiber 2gSugar 13gProtein 6g

Nutrition information isn't always accurate